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High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety

Ravi Kiran Tadapaneni1, Hossein Daryaei, Kathiravan Krishnamurthy

  • 1Institute for Food Safety and Health, Illinois Institute of Technology , 6502 South Archer Road, Bedford Park, Illinois 60501, United States.

Journal of Agricultural and Food Chemistry
|March 8, 2014
PubMed

Keywords:
anthocyaninsantioxidantberrybeveragesbioactive compoundsfruithigh-pressure processingpolyphenolsstrawberry

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